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Quick Chirashi Sushi Bowl
70% authentic · Japanese
A simplified Chirashi Sushi recipe using pre-cooked seafood and readily available vegetables for a faster, yet still delicious, weeknight meal. It captures the essence of Chirashi with less preparation time.
Ingredients
- Sushi rice4 cups cooked
- Rice vinegar1/4 cup
- Sugar1 tablespoon
- Salt1/2 teaspoon
- Cooked salmon, flaked8 oz
- Cooked small shrimp1 cup
- Imitation crab sticks, chopped4 oz
- Edamame, shelled1/2 cup
- Corn kernels1/2 cup
- Carrot, julienned1/4 cup
- Soy saucefor serving
Steps
- 1
Prepare sushi rice: Cook sushi rice. While warm, mix in rice vinegar, sugar, and salt. Let cool.
- 2
Prepare toppings: Flake cooked salmon, ensure shrimp are peeled and deveined. Chop imitation crab sticks. If using frozen edamame and corn, cook according to package directions.
- 3
Assemble the bowls: Divide the seasoned sushi rice among four bowls.
- 4
Scatter toppings: Evenly distribute the flaked salmon, shrimp, crab sticks, edamame, corn, and julienned carrots over the rice.
- 5
Serve immediately with soy sauce on the side.
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